If you want a comforting meal that is full of flavour and vegetables, this vegetable pasta bake is a great choice. It is warm, filling and perfect for busy evenings when you need an easy dinner. Tender rigatoni pasta is baked with roasted vegetables and a rich tomato sauce. The result is a simple dish that feels hearty and satisfying.

One of the best things about this vegetable pasta bake is how easy it is to make. The rigatoni is mixed with red onion, peppers, chilli, tomatoes and Brussels sprouts to create a colourful and flavourful base. A blend of spices adds warmth and depth to the sauce. Then everything is topped with cheese and baked until golden and bubbling. In the end, you have a comforting meal that is both wholesome and delicious.

Another reason this vegetable pasta bake works so well is the mix of flavours. The roasted peppers and tomatoes add natural sweetness. Meanwhile, the Brussels sprouts bring a slight bite, and the chilli adds gentle heat. The melted cheese on top creates a creamy finish that ties everything together. This makes it a great option for family dinners, meal prep or cosy evenings when you want a simple homemade dish.

Tips and Variations

This vegetable pasta bake is very flexible, which makes it great for using up vegetables you already have at home. For example, you could add courgette, mushrooms or spinach for extra flavour and colour. If you prefer a milder dish, simply use less chilli or leave it out completely.

You can also try different cheeses depending on what you like. Cheddar works well for a rich, golden topping, while mozzarella adds a soft and stretchy texture. You could also sprinkle a little parmesan on top before baking for extra flavour.

If you want to make the dish more filling, add cooked lentils or chickpeas to the sauce. This is an easy way to include more protein while keeping the recipe vegetarian.

Final Thoughts: Vegetable Pasta Bake

This vegetable pasta bake is a comforting, family-friendly recipe that’s full of flavour and easy to make. With tender pasta, colourful vegetables and a bubbling cheesy topping, it’s the kind of meal that feels both hearty and nourishing. Whether you’re cooking for a weeknight dinner or preparing a dish to share, this simple pasta bake is one you’ll want to return to again and again.

Make it Vegan

Simply use vegan-friendly pasta, vegan Parmesan and vegan cheese!

Check out my Instagram page for more recipe inspiration! Also, check out my recipe page for easy, quick and healthy recipes. If you like this recipe, you will love One-Pot Broccoli Pasta Your Family Will Love.

Vegetable Pasta Bake

Vegetable pasta bake made with rigatoni pasta, red onion, peppers, chilli, tomatoes, Brussel sprouts, broccoli, spices and cheese

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Italian

Servings 2 people

Ingredients

  

• 150g Rigatoni pasta
• 1 tbsp Coconut oil
• 1/2 Red onion (finely chopped)
• 1 Green chilli (finely chopped)
• 1 tsp Dried oregano
• 1 tsp Cayenne pepper
• 1 tsp Chilli flakes
• 1 tsp Paprika
• 2 Garlic cloves (crushed)
• 1/4 Red pepper (finely chopped)
• 1/4 Green pepper (finely chopped)
• 200g Chopped tomatoes
• 250ml Water (use pasta water preferably)
• 1 Vegetable stock cube
• 80g Brussels sprouts (finely chopped)
• 70g Broccoli (finely chopped)
• 1 tbsp Parmesan cheese
• 125g Mature cheddar (grated)

To Serve

• 1/2 tbsp Chilli flakes
• 1/2 tbsp Flat leaf parsley
• 1/2 tbsp Parmesan

Instructions

 

• Preheat oven to gas mark 5/190℃/375℉. Cook the rigatoni according to packet instructions (around 10-12 minutes) and drain, keeping the pasta water to add to the sauce.
• Add the coconut oil to a large pan and heat to medium-high. Add the onion and green chilli and cook for 2 minutes, stirring continuously. Add the oregano, cayenne, chilli flakes and paprika and cook for 1 minute. Add the garlic and peppers and cook for a further minute.
• Add the chopped tomatoes, 250ml pasta water and the stock cube, season with salt and pepper to taste. Add the Brussel sprouts and broccoli and bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Add the parmesan and cooked pasta to the sauce and stir until well combined.
• Transfer the pasta to a baking dish and top with the grated cheddar cheese. Cook in the centre of the oven for 20 minutes until the cheese is melted and is starting to crisp up. Add to serving bowls and top with chilli flakes, flat leaf parsley and parmesan to your liking and enjoy.

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